Arancini di Riso (Giada De Laurentiis) Recipe

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Arancini di Riso (Giada De Laurentiis)
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Ingredients
19
Count
Nutrition
252
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
  2. Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
  3. Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
  4. Mushroom Risotto with Peas:
  5. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
  6. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
  7. Yield: 6 servings
  8. Prep Time: 10 minutes
  9. Cook Time: 1 hour
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 252.39 Kcal (1057 kJ)
Calories from fat 85.54 Kcal
% Daily Value*
Total Fat 9.5g 15%
Cholesterol 36.29mg 12%
Sodium 516.69mg 22%
Potassium 147.45mg 3%
Total Carbs 28.3g 9%
Sugars 2.54g 10%
Dietary Fiber 1.56g 6%
Protein 10.12g 20%
Vitamin C 2.4mg 4%
Vitamin A 0.5mg 17%
Iron 0.8mg 5%
Calcium 433.9mg 43%
Amount Per 100 g
Calories 122.43 Kcal (513 kJ)
Calories from fat 41.5 Kcal
% Daily Value*
Total Fat 4.61g 15%
Cholesterol 17.6mg 12%
Sodium 250.64mg 22%
Potassium 71.53mg 3%
Total Carbs 13.73g 9%
Sugars 1.23g 10%
Dietary Fiber 0.76g 6%
Protein 4.91g 20%
Vitamin C 1.2mg 4%
Vitamin A 0.2mg 17%
Iron 0.4mg 5%
Calcium 210.5mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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